Zutaten für Mushroom Tomato Bacon And Egg Pie
- 2 sheets ready-made puff pastry (about 20cm square each)
- 150g bacon, cooked and crumbled
- Sliced Mushrooms
- Tomatoes
- 1/2 medium onion, finely chopped
- Ground Black Pepper
- 3 large eggs
- 1 tablespoon milk or egg wash for glazing
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Zubereitung von Mushroom Tomato Bacon And Egg Pie
- Preheat oven to 190-200°C (375-390°F).
- Line a 20cm pie dish with baking paper.
- Place one sheet of puff pastry (approximately 20cm square) over the paper, gently pressing it into the dish.
- Trim and tuck any excess pastry around the edges.
- Cook bacon until crispy. Crumble and set aside.
- Sauté 100g sliced mushrooms and 1/2 medium onion (finely chopped) in a tablespoon of butter until softened. Add 1/2 cup of chopped tomatoes.
- Season the mushroom and onion mixture with salt and freshly ground black pepper.
- Evenly distribute the cooked bacon and mushroom mixture into the pastry case.
- Crack 3 large eggs over the filling. Gently season with salt and pepper.
- Place the second sheet of puff pastry over the filling. Trim and crimp the edges to seal.
- Brush the top of the pie with milk or egg wash.
- Cut several small vents in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown and the eggs are cooked through.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
15g
Fat
84g
Carbs
20g
